Barley, Fennel, and Beet Salad

Ingredients

  • 2 cups cooked barley (from about ⅔ cup dried)
  • 1 fennel bulb, thinly sliced
  • 2 small golden beets, thinly sliced
  • ½ small red onion, thinly sliced
  • ¼ cup chopped toasted almonds
  • ¼ cup torn fresh mint
  • ¼ cup olive oil
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper

Directions

  1. Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.

Barley Chicken Casserole

Ingredients

  • 4 slices bacon, fat removed and meat finely chopped
  • 1 onion, thinly sliced
  • 2 carrots, diced
  • 12 button mushrooms, quartered
  • 2 1/2 cups chicken stock
  • 1 cup barley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • 1 bay leaf, crushed
  • Ground black pepper to taste
  • 1 green bell pepper, chopped
  • 4 dark meat chicken pieces

Vegan m’hanncha

Ingredients

  • 100 g pearl barley
  • 1 butternut squash , (1.2kg)
  • 2 red onions
  • 2 cloves of garlic
  • 2 red peppers
  • 1 big bunch of fresh coriander , (60g)
  • Olive oil
  • ½ teaspoon dried red chilli flakes
  • 1 heaped teaspoon fennel seeds
  • 1 heaped teaspoon cumin seeds
  • 1 heaped teaspoon ground coriander
  • 100 g mixed dates and dried apricots
  • ½ a lemon
  • 10 sheets of filo pastry
  • 1 tablespoon shelled pistachios
  • Icing sugar , for dusting